Asian Chicken Noodle Soup

Chicken

• 1 uncooked, whole chicken (1.2-1.4 kg)
• 1 lemon, halved
• 1 brown onion (approx.150 g), quartered
• 3 garlic cloves
• 2 cm fresh root ginger, peeled
• 3 spring onions, trimmed and quartered
• 3 sprigs fresh coriander, stems and leaves
• 2 Tbsp miso
• 2 Tbsp soy sauce
• 1 Tbsp mirin

Broth

• 1 onion halved, (approx. 150 g)
• 1 - 2 fresh red chillies, deseeded if preferred
• 3 - 4 dried shiitake mushrooms, sliced
• 1 tsp sesame oil
• 1 Tbsp chicken stock paste (see tips)
• 1550 g water
• 4 large eggs, washed
• 400 g udon noodles, rinsed and separated
• 120 g carrots (approx. 1-2 carrots), halved lengthways and cut into slices (1 cm)
• 100 - 150 g tinned baby corn, drained and cut into halves
• 150 - 200 g tenderstem broccoli, trimmed and cut in pieces (4-5 cm)
• 1 - 2 tsp fine sea salt, to taste
• 1 - 2 spring onions, trimmed and thinly sliced
• 2 - 3 sprigs fresh coriander, leaves only
• 1 Tbsp crispy, fried shallots, for garnishing
• nori seaweed, cut into thin strips, for garnishing (optional)